INTEGRAL UNIVERSITY

LUCKNOW

SYLLABUS

of

B.TECH.

FOOD-TECHNOLOGY

2015-16

B. TECH. FOOD TECHNOLOGY

SEMESTER VI

S. No.

Course Code

Subject Periods

Evaluation Scheme

Subject Total

Sessional Exam.

Theory

L T P CT TA Total ESE

1. FT-601 Bakery and Confectionery Technology

03 01 00 30 20 50 100 150

2. FT-602 Novel Food Processing Technologies

03 01 00 30 20 50 100 150

3. FT-603

Food Packaging Technology

03 01 00 30 20 50 100 150

4. FT-604

Food Additives and Ingredients

03 01 00 30 20 50 100 150

5. FT-605 Food Equipment design and Process Modelling

03 01 00 30 20 50 100 150

6. FT-606

Food Biotechnology 02 01 00 15 10 25 75 100

7. FT-651 Analytical Techniques in

Food Technology Lab 0 0 03 10 10 20 30 50

8. FT-652

Food Biochemistry and Biotechnology Lab

0 0 06 20 20 40 60 100

9. FT-653

Bakery and Confectionary Technology Lab

0 0 03 10 10 20 30 50

10. GP-601 General Proficiency - - - - - 50 - 50

Total 17 06 12 - - 405 695 1100

B.TECH

FOOD TECHNOLOGY

SEMESTER-VI

BAKERY AND CONFECTIONARY TECHNOLOGY

FT– 601

w.e.f. Session 2014-15 L T P 3 1 0

UNIT-I [8]

Global Status of bakery and confectionery industry. Review of raw materials and

quality parameters of wheat flour, flour standards; dough development; methods of

dough mixing; dough chemistry, rheological testing of dough-Farinograph,

mixograph. Extensograph, Amylograph/ Rapid- visco analyzer, Falling number,

Hosney's dough stickiness tester and interpretation of data.

UNIT-II [8]

Bread: various methods of production and effect of various formulations and process

parameters on quality. Staling of bread, losses during manufacture and methods to

control them; machinery used in bakery industry, multigrain bread, gluten free

products, traditional bakery products, shelf life.

Biscuits and Cookies: Ingredients and flour specification; types of biscuits, doughs -

developed doughs, short doughs, semi-sweet, enzyme modified doughs and batters

importance of the consistency of the dough.

UNIT-III [8]

Cakes: Flour specifications-, ingredients, manufacturing process and quality

evaluation. Preparation of other bakery products - rusks, crackers, buns, muffins,

pizza; raw materials, methods of production, quality parameters.

Confectionery manufacture: Raw materials used in the confectionery manufacturing

and processing industry - including quality control methods. Cocoa, Sugar, Dried milk

products, Special fats, Emulsifiers, Nut kernels. Production of cocoa liqueur from the

cocoa bean, Dark, milk and white chocolate, manufacturing processes.

UNIT-IV [8]

Chocolate Processing Technology : Compound coatings and candy bars; tempering

technology, chocolate hollow figures, chocolate shells, enrobing technology,

manufacture of candy bars, Presentation and application of vegetable fats; production

of chocolate mass.

UNIT-V [8]

Sugar Confectionery manufacture: General technical aspects of industrial sugar

confectionery manufacture, Manufacture of high boiled sweets-Ingredients, Methods

of manufacture- Types-Center-filled, lollipops, coextruded products. Manufacture of

gums and jellies-Quality aspects

Manufacture of Miscellaneous Products: Caramel, Toffee and fudge-Liquorice paste

and aerated confectionery, Lozenges, sugar panning and Chewing gum, Countlines-

Quality aspects

Bakery Plant - Layout, setting up of units and hygienic conditions, operation and

maintenance.

Suggested Reading:

1. Y. Pomeranz, Modern Cereal Science and Technology, MVCH Publications, NY

2. Samuel A. Matz , Bakery Technology and Engineering ,Chapman and Hall 3. A Bent, E B Bennion, G S T Bamford , The technology of cake making,

Blackie-Academic and Professional, UK. 4. Duncan J R Manley, Technology of Biscuits, Crackers, and Cookies, Ellis

Horwood Ltd. 5. William Sultan Bakery Engineering and Technology, Practical baking, Matz. SA.

6. EB Jackson, Sugar Confectionery Manufacture, Aspen publishers Inc., Great Britain.

NOVEL FOOD PROCESSING TECHNOLOGIES

FT-602

w.e.f. Session 2014-15 L T P

3 1 0

UNIT-I [8]

High Pressure Processing: Principles of high pressure processing, Effects of high

pressure on food quality: Pressure effects on microorganisms, texture and nutrients of

food. Hurdle Technology Concept; effect on preservation of food

UNIT-II [8]

Pulsed electric fields processing: PEF treatment systems, main processing parameters.

Mechanisms of action: mechanisms of microbial inactivation.

UNIT-III [8]

Osmotic dehydration: mechanism of osmotic dehydration, application of osmotic

dehydration.

Membrane separation: Principle, different types of Membrane processing, Application

in Food industry

UNIT-IV [8]

Ultrasound processing: fundamentals of ultrasound, ultrasound as a food preservation

and processing aid, effects of ultrasound on food properties.

UNIT-V [8]

Alternate thermal processing: Microwave heating, Radio-frequency processing:

dielectric heating, radio-frequency heating; Ohmic heating, Freeze drying, freeze

concentration, UV radiationtowers.

Suggested Readings:

1. P J Fellows (2009). Food Processing Technology: Principles and Practice. Third edition. Wood Head Publishing in Food Science, Technology and Nutrition.

2. Howard Q. Zhang,, Gustavo V. Barbosa-Cánovas, V. M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T. C. Yuan (2011). Nonthermal Processing Technologies for Food. Wiley-Blackwell.

3. Ortega-Rivas, Enrique (2012). Non-thermal Food Engineering Operations. Springer.

4. N S Isaacs (1998). High pressure food science, bioscience and chemistry. Wood Head Publishing limted.

5. H L M Lelieveld, S Notermans, and S W H De Haan (2007).Food preservation by pulsed electric fields: From research to application. Wood Head Publishing limted.

FOOD PACKAGING TECHNOLOGY

FT-603

w.e.f. Session 2014-15 L T P

3 1 0

Unit 1 [8]

Packaging Machineries, Systems and Regulations, Introduction to Food Packaging:

History, Definitions, Importance and scope functions of packaging, package

components.

Unit 2 [8]

Packaging Materials and Properties: Manufacturing process, types, properties,

advantages and disadvantages. Primary Packaging Materials. Paper and paper based

packaging materials, Plastic as packaging materials: Brief history, processing,

classification, mechanical, optical and barrier properties like WVTR, GTR, additives in

plastics.

Unit 3 [8]

Aluminium foil. Metal packaging materials. Manufacture of tin plate, TFS, fabrication,

corrosion and remedial measures. Glass packaging materials: Composition, structure,

properties, manufacture, design and closure. Plastic collapsible tube. Composite

container. Secondary Packaging Material: Folding carton. Transport packaging

materials- corrugated fiber board boxes, wooden boxes. Ancillary Packaging Materials:

Printing inks, varnishes, lacquers and adhesives. Factors responsible for the selection

of Packaging materials for fresh and processed food products.

Unit 4 [8]

Packaging requirements of different types of foods : fruits and vegetables, meat, fish,

poultry, dairy products, edible oils and spice products, bakery products,

confectioneries, Instant foods, extruded foods, snack foods, alcoholic and non

alcoholic carbonated beverages, compatibility and estimation of shelf life.

Unit 5 [8]

Packaging Machineries, Systems and Regulations: Packaging Machineries: Bottling,

canning, capping, labeling, form- fill sealing, strapping, cartonning machineries.

Packaging Systems: Vacuum and gas packaging, aseptic packaging, retort packaging,

CAP and MAP, active packaging, shrink packaging, lined cartonning system.

Packaging Standards and Regulations: Laws, regulations, specifications and quality

control, recycling of plastic packaging materials: Collection, separation and disposal.

Suggested Readings:

1. Jung H. Han. Innovations in Food Packaging. Elsevier Science Ltd. 2. Gordon L. Robertson. Food Packaging: Principles and Practice. CRC press 3. Dong Sun Lee, Kit L. Yam , Luciano Piergiovanni. Food Packaging Science

and Technology. CRC press 4. Raija Ahvenainen. Novel Food Packaging Techniques. Woodhead Publishing 5. M. L. Rooney. Active Food Packaging. Blackie Academic & Professional 6. Aaron L. Brody, E. P. Strupinsky, Lauri R. Kline. Active Packaging for Food

Applications. Taylor & Francis 7. Charles L. Wilson. Intelligent and Active Packaging for Fruits and Vegetables.

Taylor & Francis 8. Aaron L. Brody, PhD, Hong Zhuang, PhD, Jung H. Han. Modified

Atmosphere Packaging for Fresh-Cut Fruits and Vegetables.John Wiley & Sons.

FOOD ADDITIVES AND INGREDIENTS

FT-604

w.e.f. Session 2014-15 L T P

3 1 0

UNIT-I [8]

Additives in food processing and preservation - classification and their functions.

Safety and quality evaluation of additives and contaminants, acute and chronic studies,

NOAEL, ADI, LD50. Indirect food additives. GRAS and Naturally occurring

compounds.

UNIT-II [8]

Classification of Additives. Various additives such as preservatives, antioxidants,

antimicrobials, colors, flavor, emulsifiers, sequesterants, humectants, hydrocolloids,

sweeteners, acidulants, anticaking agents, buffering salts etc. with respect to chemistry,

food uses and functions in food formulations acids, bases and buffers. International

numbering system for Food Additives.

UNIT-III [8]

Flavor Technology: Types of flavors, flavors generated during processing - reaction

flavors, flavor composites, stability of flavors during food processing, analysis of

flavors, extraction techniques of flavors, flavor emulsions, essential oils and

oleoresins, authentication of flavors etc.

UNIT-IV [8]

Ingredients used in food production e.g. sugar, starches/modified starches, fibres,

proteins/protein hydrolysates and fats etc and their technology of production and

application. Sugars and Sweeteners: Sugars, syrups, sugar alcohols, potent sweeteners,

sugar products, caramelization. Sweetener chemistry related to usage in food products.

UNIT-V [8]

Food Colours: Food colours - Types and properties, regulatory aspects, safety issues –

natural food colours - heme pigments, chlorophylls, carotenoids, anthocyanins and

flavonoids, tannins, caramel and others artificial food colours. Nature Identical.

Suggested Readings:

1. Branen, A. F. et al, Food Additives; Marcel Dekker. 2. George, A. B., Encyclopedia of food and color additives, Vol III; CRC Press. 3. Nakai, S. and Modler, H. W, Food proteins. Processing Applications; Wiley 4. Inteaz Ali, Food Quality Assurance-Principles and Practices; CHIPS, Texas.

FOOD EQUIPMENT DESIGN AND PROCESS MODELING

FT – 605

w.e.f. Session 2014-15 L T P

3 1 0

Unit - 1 [8]

Design considerations of agricultural and food Processing Equipments: factor of

safety, theories of failure, allowable stresses, minimum thickness after forming;

Materials of Construction.

Unit - 2 [8]

Introduction to pumps and pipelines. Process plant piping, hygienic considerations

and ease of cleaning for insulated as well as un-insulated pipes Introduction to boilers.

Unit - 3 [8]

Design of dryers: Introduction, types of driers, design consideration of dryers. Design

of heat Exchangers, evaporators.

Unit - 4 [8]

Design of high pressure processing, pulse electric field processing, ultrasound and

pulse UV light.

Unit - 5 [8]

Identification of design, operating and performance parameters in mechanical,

thermal and mass transfer operations carried out in food processing such as;

particulate size reduction, homogenization, centrifugation, packaging, mixing,

conveying, extrusion, storage, heating, cooling, freezing, puffing, frying, distillation,

extraction, concentration and drying. Developing mathematical relationship between

the independent and dependent variables affecting the food processing operations by

using physical and chemical principles governing the processes. Factorial, fractional

factorial and rotatable central composite experimental design. Developing empirical

equations using experimental data. Developing predictive model using Neural

network. Optimization of processing parameters using Genetic algorithms.

Application of Fuzzy logic to sensory evaluation and ranking of foods.

Suggested Readings:

1. Ahmed T. 1997. Dairy Plant Engineering and Management. 4th Ed. Kitab Mahal.

2. Chakraverty A & De DS. 1981. Post-harvest Technology of Cereals, Pulses and Oilseeds. Oxford & IBH.

3. Gary Krutz, Lester Thompson & Paul Clear. 1984. Design of Agricultural Machinery. John Wiley & Sons.

4. Hall CW & Davis DC. 1979. Processing Equipment for Agricultural Products. AVI Publ.

5. Henderson S & Perry SM. 1976. Agricultural Process Engineering. 5th Ed. AVI Publ.

6. Johnson AJ. 1986. Process Control Instrumentation Technology. 2nd Ed. Wiley International & ELBS.

7. Rao T. 1986. Optimization: Theory and Applications. 2nd Ed. Wiley Eastern. 8. Richey CB. (Ed.). 1961. Agricultural Engineers’ Hand Book. McGraw Hill. 9. Romeo T Toledo. 1997. Fundamentals of Food Process Engineering. CBS. 10. Slade FH. 1967. Food Processing Plant. Vol. I. Leonard Hill Books.

FOOD BIOTECHNOLOGY

FT – 606

w.e.f. Session 2014-15 L T P

2 1 0

Unit 1: [8]

Introduction to Food Biotechnology- Biotechnology application to food stuffs, Landmarks

in biotechnology, Advantages of using microorganisms, What is genetic engineering

and recombinant DNA technology, Structure of DNA and RNA, Control of gene

expression and gene complexity in prokaryotes and eukaryotes., Genetic engineering

in E. coli and other prokaryotes, yeast, fungi and mammalian cells, molecular tools in

food safety evaluation.

Unit 2: [8]

Biotechnology in Food Processing- Unit Operation in Food Processing, Quality Factors in

Preprocessed Food, Food deterioration and its control.

Modification and Bioconversion of food raw materials- Bioconversion of whey, molasses and

starch and other food waste for value addition.

Unit 3: [8]

Molecular methods and Production- Methods and application of molecular cloning in

foods, Tools in genetic engineering, Enzymes, Cloning vectors etc., Gene Cloning and

strategies, Recombinant DNA techniques, Developmental technique for new plant

varieties.

Application of Biotechnology to Food products- Microbial role in food products

Yeast, Bacterial and other microorganisms based process and products.

Unit 4: [8]

Regulatory and Social aspects of Food Biotechnology- Modern Biotechnological regulatory

aspects in food industries, Biotechnology and Food: A Social Appraisal.

Suggested Readings:

1. Principles of gene manipulation-Old and Primrose 2. Molecular Cloning (Vol 1,2,3)-Sambrook and Russell 3. Food Biotechnology: Dietrich Knorr,Inc.New York and Basel 4. Perry Johnson-Green. Introduction to Food Biotechnology. CRC Press. 5. Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, and Robert E. Levin.

Food Biotechnology. Taylor and Francis.

ANALYTICAL TECHNIQUES IN FOOD TECHNOLOGY LAB

FT-651

w.e.f. Session 2014-15 L T P

0 0 3

1. Study of Texture Analyser to measure the textural properties of different food samples (Biscuits, Breads, Paneer, Ketchup, Dough etc).

2. Study the Texture profile analysis (TPA) of different samples using Texture Analyser.

3. Estimation of Fiber content of food samples using ‘FIBRA PLUS’.

4. Estimation of Protein content of food samples using ‘KEL PLUS’.

5. Evaluate the Fat content of some oil seeds using ‘SOCS PLUS’. 6. Determine the water activity of food sample by ‘Water Activity Meter’. 7. Compare the given sample with standard sample for its colour by

‘Hunter Clour Lab’.

8. Determine the carbohydrate content of given sample using suitable methods.

9. Study of pH meter, conductivity meter, spectrophotometer. 10. Study of HPLC, GLC, and TLC for analysis of different food

constituents.

FOOD BIOCHEMISTRY AND BIOTECHNOLOGY LAB

FT-652

w.e.f. Session 2014-15 L T P

0 0 6

1 Estimation of ascorbic acid in lemon juice.

2 Preparation of sample for mineral estimation by ashing method.

3 Qualitative estimation of a Calcium in given sample.

4 Estimation of cholesterol in a given sample by zak s method.

5 Determine the iso-electric point of peas.

6 Study the effect of enzyme concentration on enzyme kinetics.

7 Determination of reducing sugar from unknown solution by using 3, 5- di-nitro

salicylic Acid (DNS).

8 Determine the Protein content of a given sample by Lowry’s method.

9 Detect the presence of protein in urine by sulfosalicylic acid test.

10 Check the presence of Glucose (Carbohydrate) in urine sample by conducting

benedict test.

11 Detect the presence of protein by heat coagulation test.

BAKERY AND CONFECTIONARY TECHNOLOGY LAB

FT-653

w.e.f. Session 2014-15 L T P

0 0 3

1. Perform the quality test on wheat flour /maida for bakery applications on different parameters (moisture, Total ash, gluten content, sedimentation value etc.)

2. Prepare the Bread rolls and assessment of its quality 3. Prepare the cake and assessment of its quality. 4. Perform the quality test on fat/butter for bakery applications on different

parameters 5. Carry out the assessment of market Candy and Chewing gum. 6. Prepare Candy (orange and mango flavour )and to perform its quality

assessment tests. 7. Perform the quality assessment test on yeast and skimmed milk powder for

bakery application. 8. Preparation of toffee from apple and tomato pulp and to perform its quality

assessment tests. 9. Prepare Chocolate cookies and assessment of its quality. 10. Prepare the French bread and assessment of its quality. 11. Preparation of bread by straight dough methods with and without dough

improvers and to study the difference.